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Making Hard Torrone problem

 
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Enrico



Joined: 24 Jun 2011
Posts: 3
Location: Portland - Seattle

PostPosted: Wed Mar 14, 2012 11:16 pm    Post subject: Making Hard Torrone problem Reply with quote

My torrone comes out just like Mikey's.

http://www.foodnetwork.com/recipes/michael-chiarello/torrone-recipe/index.html

See the photo. On the soft side. The recipe is there also.

I would like to make it hard like the torrone in the decorated cardboard boxes we got we we were kids in the old Italian neighborhood.

Any suggestions??

Should I add 1 tablespoon of corn starch???

Should I go lighter on the corn syrup and add more sugar?

Should I use one egg white instead of two????
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Dilbert



Joined: 19 Oct 2007
Posts: 1007
Location: central PA

PostPosted: Thu Mar 15, 2012 2:06 am    Post subject: Reply with quote

Hi Enrico -

never made it, no clue - but I did remove your email address from the posting.

there are programs that search through the web looking for email addresses - it's not a good idea to post it openly unless you're wanting several tons of spam email per day.
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yocona



Joined: 18 Mar 2011
Posts: 47

PostPosted: Fri Mar 16, 2012 12:25 pm    Post subject: Reply with quote

You can increase the egg white. Try a ratio of 1 white per 1 cup sugar. (Count corn syrup as half the amount of sugar, i.e., 2/3 c. corn syrup = 1/3 c. sugar.)

Another thing you can do is cook the sugar syrup to a higher temperature. Your recipe calls for 262F, but other recipes specify as high as 310F. Since this is cooking off more of the water content, it should produces a less chewy candy.
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